This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

Thursday, April 23, 2015

This picture of a 1950s housewife is such a reminder of that era. This picture looks like it came straight from a 1950s commercial or TV show. My grandma Hawkins had that same saucepan. It had a copper bottom.

This recipe is from a dear family friend's cookbook. Jean was a much beloved lady in the county where I lived and went to school. She, with her daughter's help, made a couple of cookbooks. This recipe is from her first one. Jean has been gone for years but her recipes live on.

Tuesday, April 21, 2015

This is not a recipe but since we love old-fashion things on this blog I wanted to share this picture I came across. How many of you remember waiting anxiously for the Christmas Wishbook to arrive at your house?
My sister and I would spend hours pouring over those beautiful catalogs.

In a saucepan mix the sugar and cornstarch; add the rhubarb and water. Stir to combine and bring to a boil. Cook, stirring, for 1 minute. Pour mixture into the prepared baking dish and dot with the pieces of butter. Sprinkle the cinnamon over the top.

In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.

Note: I have no idea how old this recipe is. I got it from an old TOH and a lady from Illinois submitted this as a favorite recipe of her mother's. It reminds of pies from my childhood in the 40s and 50s except we would have homemade crust.

I do not like dough of any kind so I do not like dumplings. But many of you want dumpling recipes. Here is an old fashion dumpling recipe with some newer twistx of shredded uncooked potatoes, bread crumbs, etc. Before I post the recipe here are some tips your grandmother would probably give you about dumplings:

Tuesday, April 14, 2015

Here is another frosting/icing recipe from Mrs. Wayne Jones in the 1955 Marshall Township PTA cookbook.

2 cups sugar
1/2 cup milk
2 tbsp. cream
1 tsp. vanilla

Put 1 1/2 cups sugar and milk in saucepan. Put remaining sugar and half of butter in a heavy frying pan. Place both on low heat at the same time. Carmalize sugar to a dark brown color. Add gradually to sugar and milk mixture. Cook until it forms a soft ball when tested in cold water, 238 degrees. Remove from heat and cool. Add remaining butter and 1 tsp. vanilla. Add cream and beat until mixture forms proper spreading consistency.

Note: This is not a typo, the amount of butter is not listed. I have checked similar recipes and they call for 2 tablespoons of butter with 2 cups of sugar.

Wednesday, April 8, 2015

This is a recipe I got from TOH. Here is a note from the lady who submitted the recipe: When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado

1-1/2 cups egg whites (about 10)

1-1/2 cups confectioners' sugar

1 cup cake flour

1/4 cup baking cocoa

1-1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup sugar

Frosting:

1-1/2 cups heavy whipping cream

1/2 cup sugar

1/4 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Chocolate leaves, optional

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.Run a knife around side and center tube of pan. Remove cake to a serving plate.In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.Yield: 12-16 servings.

Monday, April 6, 2015

2 eggs1 cup milk1 cup water1/2 teaspoon vanilla extract3 cups all-purpose flour1/4 cup sugar3 teaspoons baking powder1/4 teaspoon saltOil for deep-fat fryingPowdered sugarIn a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar; serve warm

There's just no end to the tempting casseroles you can make with Hunt's Tomato Sauce. It's particularly nice for leftovers. A little of this, a little of that, and Hunt's Tomato Sauce - and a delicious dinner is on your table! Let your imagination be your guide...when Hunt's is in the kitchen to help!